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1
Place a large bowl over a wire rack. Place sieve into bowl and set aside until ready to use.
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2
Add milk, split vanilla beans and scraped seeds and salt to a small sauce pot. Bring to a simmer over medium heat.
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3
While milk comes to temperature, vigorously whisk together egg yolks and sugar in a bowl until pale and fluffy, about 5 minutes.
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4
Slowly ladle in about 1 cup of warm milk into egg mixture, while constantly whisking to temper eggs. Slowly pour egg mixture into pot while constantly whisking. Reduce heat to medium-low. Switch to a flat spatula and stir milk mixture constantly, making sure to scrape down sides and bottom of pan repeatedly. Cook until mixture is thick enough to coat the back of a spoon, about 4-5 minutes.
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5
Pour thickened milk mixture through sieve into prepared bowl on cooling rack. Discard vanilla bean pod. Stir in remaining milk and heavy cream into milk mixture. Cool to room temperature, stirring occasionally.
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6
If desired, add all of booze to milk mixture now and refrigerate until completely chilled.
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7
If making individual, shaken drinks, chill milk/egg base without adding booze. For one drink, add 5 ounces of base with 2/3 ounce (4 teaspoons) bourbon and 1/3 ounce (2 teaspoons) brandy to a drink shaker. Add a couple cubes of ice. Shake to chill and make frothy. Pour through filter to hold back ice.
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8
Grate over nutmeg and or cinnamon stick over drink. Enjoy.
